Healthy Peanut Butter Chocolate Crunch Pie
This Healthy Peanut Butter Chocolate Crunch Pie has got a thick, rich, and absolutely delicious peanut butter filling atop a crunchy and decadent chocolate base.
It doesn’t require any baking, and it’s secretly low sugar, high protein, high fiber, gluten free, dairy free, and vegan too! This healthy dessert recipe is magic in a slice.
This Peanut Butter Chocolate Crunch Pie is seriously indulgent. One bite and you’ll think it’s full of sugar, packed with calories, and without a single ounce of nutrition. Even I thought that as I took a bite. And another. And another. And another. It’s too good to stop at one. Aaaand I may be talking about slices, not bites.
The filling is seriously SO rich and creamy, and the crust adds the perfect amount of crunch in every bite, thanks to dark chocolate and crispy brown rice cereal.
I wouldn’t be mad if this pie was my breakfast for the next MONTH. It’s rich and sweet and decadent and filling. It’s ultimate perfection.
Healthy Peanut Butter Chocolate Crunch Pie
Ingredients
Crust:
- 2 cups Crispy Brown Rice Cereal (I used Erewhon®)
- 4 oz 70% Cacao Dark Chocolate (melted)
Filling:
- one 14oz container Organic Extra Firm Tofu
- 1¾ cups Unsweetened Vanilla Almond Milk
- 2 tsp Vanilla Extract
- 2 tsp Liquid Stevia Extract
- ¼ tsp Salt
- 360g (3 cups) Peanut Flour (for a lighter filling, use 330g/2¾ cups)
Instructions
For the Crust:
- Place a sheet of parchment paper on top of a 6" springform pan's base, then enclose the springform band onto the base.
- In a medium-sized bowl, add the crispy brown rice cereal and pour the melted chocolate on top. Stir together until evenly mixed through. Scoop the mixture into the prepared springform pan and spread it out. Tap the pan on the counter a few times. Refrigerate while you make the filling.
For the Filling:
- Gently rinse the tofu, then place it on a wire cooling rack set over a few paper towels. With a few more paper towels, gently press on the tofu to squeeze out the liquid. Press until the tofu splits and it seems like no more liquid is coming out. My block of tofu weighed 372g after pressing.
- Add the pressed tofu into a high-speed blender, along with the almond milk, vanilla extract, stevia extract, and salt. Puree until completely smooth and creamy.
- Add 1 cup of the peanut flour and blend until smooth. Add another 1 cup of peanut flour to the blender and blend again. Add the last 1 cup of peanut flour to blender and blend one last time. Scrape down the sides of the blender to make sure everything is incorporated, and give it another blend for good measure.
- Scoop the thick peanut butter filling onto the crust and spread it out. Tap the pan on the counter a few times to make sure it's level and to get rid of any possible air pockets. Cover and refrigerate overnight.
- Run a mini offset spatula around the edges of the springform pan to loosen it from the pan and remove the springform band. Slice and serve along with roasted peanuts and crispy brown rice cereal!
FOR REAL?!? A super tall and decadent slice of chocolate-peanut butter goodness has just 270 calories and 5g of sugar? Plus a whopping 7g of fiber and an astounding 25g of protein??
DEAL. DONE. YES. I’LL TAKE IT.
Another great thing about this Healthy Peanut Butter Chocolate Crunch Pie? It’s very easy to make (no baking required!), and very VERY worth it.
10/10 would recommend this pie. You 100% absolutely HAVE to make it!
Enjoy!
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– Jess
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Indulge − no strings attached!
This pie looks like heaven! Peanut butter and chocolate are GOLDEN together. This pb mousse filling looks so fluffy and airy, almost like a cloud! Mmmmm:)
So… would you still consider it healthy if one ate a whole pie by herself? Asking for a friend…
HAHAHAHA! ? Almost fell out of my chair laughing. I think if we share the pie, half and half, it’ll still be healthy… RIGHT?? ?
Oh my goodness! This looks so decadent…I’m so surprised about the tofu. Definitely need to try it out.
Kathryn
This looks SO good! And I normally don’t do tofu but I might just have to make an exception for myself. My 40th birthday is coming up and I might just have to make it for myself.
I say YES! Make the exception! This pie is just TOO. GOOD. to pass up 😉
Happy early birthday!
Thanks! I should have mentioned earlier that I have had a similar pie except it was a lemon pie made with tofu and it was excellent!
omg, that looks absolutely delicious!! i will definitely make this. question though…do you think this would work with almond butter (or any other nut butter)? seriously though, it looks so creamy!
The recipe doesn’t call for any nut butter, but I suppose you can try adding some almond butter to the filling? The peanut flour is a crucial ingredient here so I just wanna make sure you don’t omit it 🙂
Hope you like the recipe!
oh, silly me…i read flour but typed butter lol. sorry. love the peanut-chocolate combination! a similar question though – do you think another flour would work (almond, hazelnut, cashew, etc.)? either way, i can’t wait to try this!
Unfortunately, peanut flour isn’t like other nut flours — it is VERY absorbent. Plus, peanuts are pretty strong in flavor so they can cover up the taste of the tofu. I doubt almond flour or cashew flour would mask the tofu :/
Can the peanut flour be substituted for anything else? I’ve never seen it in Australia?
I’m afraid the peanut flour can’t be replaced. Have you looked for it online on Amazon.com or iHerb.com?
Hi Jess, have a soy allergy here. Can the tofu be subbed with cream cheese?
I haven’t tried subbing the tofu here but I think cream cheese might just work! If you end up trying it, please let me know how it turns out!! 🙂
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I absolutely must give this a try!! Did you use silken tofu or just regular tofu which has a harder more crumby consistency?
I used regular extra firm tofu, because my blender (Vitamix) blends things VERY well. I didn’t know extra firm silken tofu was a thing, but if you’ve seen that before then you can try that If your blender does a so-so job. Hope you like the pie Emma!! 🙂